It’s been so busy today that I forgot to eat. This really has gotten me to think about having healthy snack, ready to eat at a moments notice. And I’m not talking apples and carrot, which I do have, but something fun for my mouth. Which made me think of a conversation I had earlier in the day with a customer. She has young, school age children who are feeling better, since they have been taking our Propolis oil. But the girls are not crazy about the taste of Olive oil and Propolis. I don’t blame them. It’s not a taste that I crave either:) But like them, I do take it every day! So I suggested she add the Propolis oil in a salad and if she bought some beebread she could add that t0 the girls morning oatmeal or in a yummy smoothie. Propolis tincture can be added to any fruit drinks. Added it to anything if you don’t want to take it straight down your throat. She laughed and asked for some recipes.

First off…

If you don’t know what Propolis is, it’s a resin that the Honeybee gather from tops of trees bud and the bark. They mix it with their enzymes and then they plaster the whole inside of the hive.

It helps insulate the hive, it helps clean the hive and it protects the hive from bacteria and viruses. This same Propolis that helps fight sickness in the hive, will also protect us from the the same viruses and bacteria floating and hanging about us. Propolis icontains flavonoids that are anti viral, anti bacterial, anti microbial, anti fungal and an anti-inflammatory Propolis can be a great dietary supplement to enhance your overall health and boost immunity.

BeeBread is Pollen and Honey mixed together. BeeBread is filled with everything you need to energize your day, workout or recovery. It is loaded with vitamins, minerals, antioxidants, protein and iron that will benefit people of all ages and boost the immune system.

Flying about from flower to flower, bees collect pollen in the pollen baskets on their legs and carry it back to the hive. In the hive, pollen is used as a protein source necessary during brood-rearing. The pollen pellets and honey are combined and ferment until the the hard shell of the pollen is dissolve. At that time the bee will feast on it and feed it to their grwoing young.

So back to my phone conversation and my hungry stomach. How can you get Propolis and BeeBread

into you daily route? Here are a three recipes!

Stay Healthy with the Power of BEES

Basil Vinaigrette Dressing

Original recipe makes 1 -1/2 cups

INGREDIENTS

1 cupolive oil

1/2- 1 tsp of BEEpothecaryPropolis Oil

1/3 cupapple cider vinegar

1/4 cupBEEpothecary wildflower honey

3 tablespoonschopped fresh basiL

2 clovesgarlic, minced

PREPARATION

In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve

Pineapple Coconut Bites

INGREDIENTS

Makes: About 20 cookies

Active Time: 30 minutes

Total Time: 55 minutes

INGREDIENTS

FILLING

1 1/4 cups canned crushed pineapple, slightly drained

1 tablespoon BEEpothecary honey

1 tablespoon cornstarch

DOUGH

1/2 cup almonds

6 tablespoons confectioners’ sugar

1/2 cup whole-wheat pastry flour

1/4 cup all-purpose flour

1/4 cup unsalted cold butter

3 tablespoons Propolis Coconut oil or Propolis Olive oil

2 tablespoons unsweetened shredded coconut

1 tablespoon cornstarch

1/2 teaspoon salt

1/2 teaspoon vanilla extract

PREPARATION

To prepare filling: Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.

To prepare dough: Meanwhile, process almonds in a food processor until finely ground. Add confectioners’ sugar; process to combine. Add whole-wheat pastry flour and all-purpose flour; process to combine. Drop butter by the tablespoon through the feed tube, processing briefly after each addition. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.

Reserve a scant 1/2 cup of tart dough to use as crumbled topping.

Preheat oven to 350°F. Line mini muffin pans with 20 paper cups.

Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.

Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.